Chicken khorma
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | kilograms | Chicken |
| 175 | millilitres | Plain yoghurt |
| 1 | teaspoon | Turmeric |
| 4 | Cloves garlic | |
| 1 | Onion | |
| 3 | slices | Ginger |
| 5 | Cloves | |
| 5 | Cardamoms | |
| 40 | grams | Coconut |
| 25 | grams | Almonds |
| 100 | millilitres | Oil |
| 2 | Cm cinnamon stick | |
| 25 | grams | Coriander |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Chilli powder |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
Directions
Wash and joint the chicken and place in a large bowl. Mix the yoghurt, turmeric and 1 crushed clove of garlic together and pour over the chicken. Leave overnight. Chop the onion and grind in a pestle and mortar the remaining garlic and the ginger. Crush the cloves and cardamoms, grate the coconut and roast the almonds. keat the oil, fry the onion, garlic and ginger and when fragrant turn down the heat slightly and add the cloves, cardamoms, cinnamon stick, coriander powder, cumin powder, chilli powder, paprika powder and salt.
Stir fry for 3 minutes. Add the coconut and stir in. Add the chicken and marinade, mix well and then cover pan with a lid and simmer for approximately 1 hour, or until chicken is tender. Discard the cinnamon stick and sprinkle the almonds on top just prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0